Friday, 15 January 2016

Cosy Shepherd's Pie

I have been going on and on for months about starting a health kick. Every single Monday see's the start of my new 'healthy eating' regime. I mean, every single Monday.

It begins swimmingly in the morning with a cup of hot green tea and by lunch time i'm quite literally raiding the cupboards for any last remaining sweets that may be lingering around from Christmas.

I'm that desperate i've even resorted to Orange and Strawberry cremes, and if that doesn't scream desperate... I just don't know anymore.

I have been eating horrendously since pregnancy, I am so aware of it yet I don't have the motivation to do anything about it- just yet. It's dull, dark and drizzly January, it's cold.

Also the big aul fact, it's now been two years since I found out I was pregnant.

I have no excuses.

In my defense I truly believe January is for cosying up, and being surrounded by all of your home comforts. It's a tough enough month to get through, is it not? I'm quite happy to remain wrapped up in pjs hibernating in the evenings while indulging in some home cooked dinners and trying to finish Orange Is The New Black.

I'll dust off the Nutri Ninja and jump back on the health wagon come February.

I promise.

This evening I decided to make a Shepherd's Pie, based on the 'Cosy Cottage Pie' recipe from the Ella's Kitchen cookbook, 'the red one' It is the ultimate comfort food.

Shepherd's Pie has always been a childhood favourite of mine. It makes me so nostalgic and reminds me of cold winter evenings, the walk home from school in the dark, changing out of my uniform and having (multiple) bowls while watching Neighbours.

Those were the days.

I've followed the Ella's recipe several times now, but slightly tweaked it each time and I think we're finally happy with it. Of course you can alter the recipe yourself, adding in more veg as you please.

500g of lean mince meat.

900g of potato diced

2 carrots diced

1/2 sweet potato diced

1 onion diced

350ml beef stock cube (I use two cubes for extra flavour)

A table spoon (or more) of Worcestershire sauce.

2 tablespoons of tomato puree.

Ground cinnamon

splash of whole milk.

Grated cheese.

Heat the pan (I use fry light spray) and soften the carrots/sweet potato and onions in a pan. When soft, begin to crumble in the mince meat. When nice and brown, drain out any excess liquid.

Add a generous splash of worcestershire sauce and two table spoons of tomato puree and finish by sprinkling in some cinnamon (or pouring in. I am convinced this is the secret behind a tasty shepherd's pie!)

Pour the stock in, bring to a simmer and cover for 40 mins (uncovering after 20 mins)

Meanwhile boil the potatoes in water with a pinch of salt, drain when soft and begin to mash. Add a splash of whole milk (or butter) for creamier mash. I also added half a Knorr garlic flavour pot for extra flavour.

Fill your oven dish with mince and veg, layer with mash and follow with a generous helping of grated cheese.

Pre heat your oven at 200oC, pop your dish in and wait 25 mins (or until the top is nice and golden!)